Coconut Brownies

These Coconut Brownies are rich chocolate brownies filled with shredded coconut and semisweet chocolate chips topped with coconut that toasts as it bakes.

We all love classic Chocolate Brownies. They are easy, made in less than an hour, and, just like this new Brownie Recipe, you can easily adjust them for what you are craving!

COCONUT BROWNIES

Chocolate and coconut are a delicious flavor combo that doesn’t get the recognition it deserves! Mocha coconut is an amazing coffee drink, Mounds (and Almond Joys) are delightful, and Chocolate Covered Macaroons are downright addicting. These Chocolate Coconut Brownies are more proof this is one of the best flavor combos!

There is so much to love about rich, chocolatey Coconut Brownies. These easy Coconut Brownies are ready for the oven in minutes and ready to gobble up in less than an hour. You’ll love the simple ingredients, most you have in your pantry, and that they are made in just one bowl.

There are sweetened coconut flakes inside and out of Coconut Brownies, so you get that sweet, tropical flavor in every bite. An added bonus of sweetened shredded coconut is that it makes these fudgy brownies incredibly moist. These chewy double chocolate Coconut Brownies are made even better with chocolate chips!

These tasty Coconut Brownies are great plain with a cold glass of milk or a cup of Hot Chocolate in the wintertime. And of course, what warm brownie isn’t made better with big scoop Vanilla Ice Cream? These delicious brownies also make great holiday gifts, just wrap them up in festive cellophane or gift box.

Make mini Coconut Brownie Bites easily in a mini muffin pan. Just prepare brownie batter as usual and divide evenly in a well greased mini muffin tin. Bake at 350 degrees for 18-22 minutes, or until a toothpick comes out clean with a few moist crumbs.

You can make Coconut Brownies ahead of time and freeze for up to 3 months. Freeze in individual portions, wrapped in plastic wrap and stored in a bag, for a perfect dessert for one. Whenever a craving hits, just defrost on the counter for about an hour or pop in the microwave to reheat your Coconut Brownies.

Nuts: You can add 1/2 cup of toasted almonds, pecans, cashews, or walnuts, chopped to small pieces. The smaller you chop the nuts, the easier cutting the baked brownies will be.

Caramel: Make these taste like those famous Girl Scout cookies by swirling Salted Caramel Sauce after the brownie batter is in the pan. Or you could also fold in a 1/2 cup caramel chips instead the chocolate chips.

Cherry: Chocolate, cherry, and coconut taste amazing together! Stir in chopped fresh or frozen cherries into the brownie batter. Make sure to thaw and drain frozen cherries before adding.

Made This Recipe?

About the Author

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Share This Recipe

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

My son said these were the best brownies he ever had! I was thrilled that I had all the ingredients because my husband does the food shopping and you get what you get. ?Super easy to make and SO moist and delicious.